Roasted Vegetable Pasta Primavera
Ready In: 45 mins
Serves: 6
Ingredients
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini, washed and cut into thin strips
- 2 yellow squash, washed and cut into thin strips
- 1 small onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1⁄4 cup olive oil
- salt and pepper, to taste
- 1 tablespoon mixed Italian herbs (or use herbes de Provence)
- 1 lb farfalle pasta (bowtie pasta)
- 15 cherry tomatoes, halved
- 1⁄2 cup parmesan cheese, grated
Directions
- Preheat the oven to 450 degrees F.
- In a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake about 20 minutes, stirring after the first 10 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
- In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
- Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.
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